Thank you, thank you, to all of you who support me in my storytelling. I get that sometimes you just want to get to the recipe, and that’s totally fine, that’s what scrolling is for. But telling stories is the real reason I’ve stuck with this blog for so long, and hearing from my real readers (not just those passing through) that they still want that content is such a motivator for me. Like you, if you got to the bottom of this, you’re a real reader :) Thanks for taking the time! I love you. Now here we are 8 years later and I’ve conned you all into thinking that I know what I’m doing. Mwahahaha! Don’t get me wrong, I am much more comfortable in the kitchen than I was 8 years ago, and I never publish a recipe on this blog that I don’t have complete confidence in. (You can trust today’s Sour Cream Coffee Cake, for example. It’s legiiiiit.) But I still have a lot to learn! It’s so fun sharing my food journey with all of you guys. Seriously, I’m so glad you’re here! Blogging would be boring without you! To celebrate 8 years blogging, I thought I would share a random sample of emails/comments that I get from readers on a regular basis. These are the fun ones. Reader comments are in italics. I’m sure your a good person, with a kind heart, are you aware that a charlatan is in essence a con man, a ripoff and other unfriendly things? (You would not believe how many people inform me about my own blog name. I think it’s hilarious.) Some people are so kind: Do you have your own cookbook for sale? I would certainly buy it. I don’t have a cookbook yet, but I hope I will someday! They are a ton of work and I don’t want to miss my kids growing up. Someday when they are older I’ll do it. Don’t worry, I’ll let you know if I write a cookbook. Probably you will be sick of hearing about it by the time I’m through! Ah, the frustration with ads. I get it, they are annoying. It makes me sad that some people think all I care about is the bottom line. One guy even told me once that he was sure I was only making a few cents on those ads, so I should take them off. I make a full time income from this blog. It feeds my family. It’s also a butt-ton of work. I’m providing well-researched recipes to serve my readers. You don’t have to pay to access these recipes (remember when you had to, like, PAY to buy cookbooks??), but you do have to put up with the ads so that I can keep the content coming! You sound like a lovely lady of faith and that is a big draw for me. I’m a grandma of deep faith and I love that young ladies are not ashamed to announce that they are as well. I get emails about my religion on a regular basis, and I love it! I’m a member of The Church of Jesus Christ of Latter Day Saints. I believe that Jesus is my Savior and that we have a living prophet on the earth today. It’s awesome. If you have any questions, I’d love to talk to you about it. Message me on Instagram! (I love you! I love you!) I’m so happy for you and your family Karen! And most thankful you are no longer having the horrors of morning..noon…and night sickness! I, too, was one of those ignorant folk that could not figure out why I was no longer getting your posts…giving hubby a bad rap (thought he deleted some of my “good stuff”) I will apologize to him when I finish here.) Dear Karen,I still love you, but if I were to eat that cake with all those carbs, I might die in a week. I feel you. Sometimes death by cake is worth it though. Probably my favorite email of all time though was when someone told me that my blog posts were too long. I needed to shorten them up and stop telling dumb stories about my kids because there’s not enough space “on the cloud” for all this content. I swear. I died laughing! I have been receiving your emails/blog for a while now and I just wanted to contact you and tell you how much I enjoy it! I love your recipes (I’ve made so, so many and always pass them on to friends), but I also love reading about you and your family! Your blog makes me laugh and I find it so relatable! I am also a stay at home Mom. Your stories remind me of when my kids were younger, and always have me in stitches. As soon as I see an email from you, I get so excited to read what’s been going on in your life – you’ve always got the best stories! Your sense of humour is amazing and I think that’s what keeps Moms going – a great sense of humour! Facebook | Pinterest | Instagram (2011) The first blog post on The Food Charlatan: Pumpkin Oatmeal White Chocolate Cookies(2012) The Food Charlatan 1st Anniversary: Cake Mix Coffee Cake(2013) The Food Charlatan 2nd Anniversary: Pumpkin Oatmeal White Chocolate Chip Cookies (I did a reshoot of my first recipe)(2014) The Food Charlatan 3rd Anniversary: The Food Charlatan’s New Blog Design(2015) The Food Charlatan 4th Anniversary: The Best Chocolate Cake I’ve Ever Had(2016) The Food Charlatan 5th Anniversary: Death by Chocolate Bundt Cake(2017) The Food Charlatan 6th Anniversary: Upside Down Almond Crunch Cupcakes(2018) The Food Charlatan 7th Anniversary: Ginger Sticky Toffee Pudding Cake I don’t want a yellow cake with some streusel on top. Basically I want some cake with my streusel, not the other way around. I mean, right? Am I the only one who is obsessed with crumbly streusel? It’s SO GOOD. I did the same thing for this Apple Crisp With a Ridiculous Amount of Streusel. It was a lot easier to increase the streusel on that recipe because apples don’t need to rise. It took me a few tries to get the right ratio of cake to streusel, so that the streusel stayed on top and didn’t just sink into a sad, dense cake. But I finally got it! Here’s how this sour cream coffee cake is going down: For the icing:
All purpose flour Brown sugar Granulated sugar Kosher salt. If you’ll be using table salt in a recipe that calls for kosher salt, always remember to go easy. For this recipe, use ¾ teaspoon table salt in place of 1 teaspoon kosher salt. Cinnamon Butter
All purpose flour Granulated sugar Baking powder Baking soda Kosher salt. For this recipe, use 1/2 teaspoon of table salt in place of ¾ teaspoon kosher salt. Butter. Sour cream Large eggs Sour cream Vanilla extract
Butter Vanilla extract Kosher salt Milk Powdered sugar
BUT, disclaimer here, cheater buttermilk is not as rich and thick as real buttermilk, and it’s WAY less rich than sour cream. So your cake isn’t going to be quite as amazing if you cheat. Surprise surprise, right. (The photo on the left is after the butter is mixed into the dry ingredients. Photo on the right is the final batter. It’s okay if your finished batter has a few lumps in it, but overall it should be light and fluffy.)
Make the glaze maple instead of vanilla with a little maple extract. Skip the icing entirely if you’re not into cake for breakfast. Add a cup of chocolate, white chocolate, or cinnamon chips. Sprinkle a cup of sliced almonds on top of the cake before baking. Add ¼ teaspoon of cardamom to the streusel for a Swedish twist! No sour cream? Substitute plain or vanilla yogurt.
And don’t forget to heat before you serve! (Fine, maybe you like cold coffee cake, but maybe you like eating dirt, too. I’m not responsible for that.) Put the whole cake in the oven on the warm setting (170 F) until the cake feels warm throughout, should take 20 minutes at least. Drizzle the room-temperature frosting over it. To reheat, just zap individual portions in the microwave for 15-25 seconds. You are going to be everyone’s favorite person when you make this Sour Cream Coffee Cake! Seriously all this streusel is life changing. It would be perfect to make on Christmas morning! Or basically anytime you want to impress!
title: “Sour Cream Coffee Cake Recipe” ShowToc: true date: “2024-10-19” author: “Gregory Warwick”
How to Make Coffee Cake
Here is a brief overview of how this delicious cinnamon coffee cake comes together. You’ll love this easy coffee cake recipe that is so delicious that it will become your new brunch staple. Throw it together the night before for easy hosting. This simple Coffee Cake recipe is the perfect addition to a brunch any time of year. Make it the night before and bring it out at the end with that final cup of coffee. Your guests are bound to fall in love with this moist, perfect cake.
What to Serve with Coffee Cake
Pair this easy coffee cake recipe with a hot mug of coffee or an Eggnog Latte and serve with one of these delicious brunch recipes.
Blueberry Coffee Cake: This spin incorporates lemon zest, lemon juice and frozen blueberries.Cranberry Orange Coffee Cake: I love this one for the holidays!
Ham and Cheese Egg MuffinsFruit SaladFrittata
If you make this sour cream coffee cake or any of my other recipes, leave a comment and let me know what you think!
